Physico-chemical and sensory characteristics of psyllium husk powder and pomegranate juice incorporated digestive cookies

Abstract

Present research was carried out to utilize psyllium husk for preparation of digestive cookies. Refined wheat flour was replaced with psyllium husk in different combinations @ 5, 10 and 15%. Regarding characterization of psyllium husk, mean values obtained for moisture, crude protein, fat, ash and fiber and in husk were 6.43±0.05, 2.08±0.06, 0.09±0.01, 3.85±0.04, 3.83±0.02 and 70.03±0.02%, respectively. Physical characteristics of digestive cookies i.e. diameter and spread ratio were diminished with the addition of husk while thickness was increased. Chemical assay revealed higher crude protein content in control cookies. Whereas, moisture, ash and fiber contents were higher in psyllium husk based cookies. Softer cookies with low gross energy were obtained with the addition of psyllium husk. Conclusively, psyllium husk based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the recipe. The composition of digestive cookies found nutritionally superior as well as recorded highest score in sensory properties and it can be concluded that the substitution of wheat flour with isabgol up to 15 per cent and 5ml of pomegranate juice into the formulation of cookies enhanced the Physico-chemical properties as well as sensory properties. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.